Yield: 6 servings.
1 pound cooked ham, trimmed of fat
2 stalks celery, sliced
2 green onions, sliced
3 teaspoons sweet pickle relish
2 hard-boiled eggs, chopped
¾ cup mayonnaise
Salt and pepper to taste
Fresh tomatoes and/or saltines
Cut ham into chunks and place in food processor. Pulse ham chunks 6 to 8 times to desired consistency. In a mixing bowl, combine ham, celery, onions, pickle relish, eggs, and mayonnaise. Fold ingredients together until well incorporated. Add salt and pepper to taste. Refrigerate at least 2 hours before serving. Stuff salad into fresh tomatoes or serve with crackers.
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A century has passed since Latta University closed its doors, and generations have come and gone from the Raleigh neighborhood where it once stood. In North Carolina, history is all around us — even when evidence of the past has all but vanished.
Gather, sip, eat, and celebrate what North Carolina has to offer this month.
Our editor in chief reflects on a very special valentine that stood the test of time.
Our State and Well•Spring present a series of talks with Dr. Elliot Engel.
